GVG “Reuben” Benedict* recipe served on a plate, by Pekin the Chef
Jul 17 2026
Restaurants›Green Valley Grill›Gvg “reuben” Benedict* Recipe

Gvg “reuben” Benedict* Recipe

Inspired by Green Valley Grill
Time30m
Serves2

rustic pumpernickel, Giacomo’s corned beef & pastrami, poached eggs, sauerkraut, Gruyère, zesty Russian dressing, hollandaise, GVG hashbrowns

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Ingredients

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Main Ingredients

Method

Preparation Steps

  1. 1

    Prepare the Hashbrowns

    In a skillet over medium heat, cook the VG hashbrowns until golden brown and crispy on both sides. Season with salt and black pepper to taste. Set aside.

  2. 2

    Poach the Eggs

    Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack eggs into small cups, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.

  3. 3

    Assemble the Benedict

    Toast the pumpernickel slices until crispy. Layer each slice with a portion of corned beef and pastrami, followed by a generous helping of sauerkraut. Place a poached egg on top of each stack.

  4. 4

    Add the Sauces

    Drizzle with Russian dressing and hollandaise sauce. Top with shredded Gruyère cheese.

  5. 5

    Serve

    Serve hot alongside the crispy hashbrowns. Enjoy your GVG 'Reuben' Benedict!

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